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5 from 1 vote

Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette Recipe

This easy spaghetti squash dish, highlighted with Swiss chard and dried cranberries, is punched up with Dijon vinaigrette.
Prep Time10 minutes
Cook Time18 minutes
Cooling Time10 minutes
Total Time38 minutes
Course: Side Dishes
Cuisine: American
Keyword: Vegetarian
Servings: 6 Servings as a Side Dish
Calories: 166kcal

Ingredients

  • 1 3 pound spaghetti squash

The Dressing:

The Rest:

  • 1 teaspoon olive oil
  • 6 large Swiss chard leaves
  • cup dried cranberries

Instructions

  • Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
  • Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.

The Dressing:

  • Place the Dijon mustard into a small bowl. While whisking constantly, slow pour in olive oil. Whisk until smooth and well-combined.
  • Whisk in white wine vinegar, salt and pepper.

The Rest:

  • For the Swiss chard, cut the leaves away from the stems and discard the stems. Roughly chop the leaves.
  • Heat the olive in a large skillet set over medium heat. Add the Swiss chard and cook, stirring occasionally, until the chard is cooked down and dark green, 2 to 3 minutes.
  • Add the chard and dried cranberries to the spaghetti squash. Pour in half of the dressing, toss to combine. Add more dressing, to taste. Serve.

Nutrition

Serving: 1Serving (⅙ of Recipe) | Calories: 166kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 144mg | Potassium: 356mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3130IU | Vitamin C: 17.8mg | Calcium: 62mg | Iron: 1.5mg